FS17

Sensory profile and fatty acid composition defined by 10 EVOO samples of FS17 in 7 years and come from 5 region.

Data of variety FS17 are related to years (in brackets the number of samples in each year): [2010 (1)] [2012 (2)] [2013 (1)] [2017 (1)] [2018 (2)] [2021 (2)] [2023 (1)] .

From region ABRUZZO (1 samples) in years: [2018 (1 samples)]

From region LOMBARDIA (3 samples) in years: [2010 (1 samples)] [2012 (1 samples)] [2013 (1 samples)]

From region MARCHE (2 samples) in years: [2012 (1 samples)] [2018 (1 samples)]

From region PUGLIA (3 samples) in years: [2017 (1 samples)] [2021 (1 samples)] [2023 (1 samples)]

From region TOSCANA (1 samples) in years: [2021 (1 samples)]

Sensory profile

Sensory profile description
Oils not yet characterized.

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=10)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.30	0.22	0.38	0.06
Eicosanoic acid (%)	0.36	0.22	0.46	0.07
Heptadecenoic acid (%)	0.09	0.07	0.14	0.02
Heptadecanoic acid (%)	0.05	0.03	0.07	0.01
Linoleic acid (%)	8.70	6.70	12.40	1.81
Linolenic acid (%)	0.77	0.66	1.00	0.10
Oleic acid (%)	72.30	68.02	75.60	2.41
Palmitic acid (%)	14.40	12.97	15.91	0.96
Palmitoleic acid (%)	1.08	0.70	1.49	0.21
Stearic acid (%)	1.88	1.52	2.23	0.24
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022).	314	314	314	0
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021).	552	232	1,128	297

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